Equipment
- stove
Ingredients
Pasta Salad Ingredients
- 12 oz gluten-free pasta of choice
- 3 cups corn kernels, fresh, frozen, or fire-roasted
- 5 oz canned chickpeas, drained and rinsed
- 1 red bell pepper, finely diced
- ½ small red onion, finely diced, soaked to mellow flavor
- 1 jalapeño, finely diced
- ⅓ cup cilantro, chopped
- 3 green onions, chopped
- ½-¾ cup tempeh bacon crumbles
- roasted pepitas, for topping
Creamy Street Corn Dressing Ingredients
- 1 cup plain dairy-free yogurt
- 1½ limes, juiced
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1 tsp chili powder
- ½ tsp paprika
- 1 tbsp maple syrup
- ½ tsp salt, plus more to taste
Method
- Cook the pasta according to package instructions. Rinse with cold water and let cool completely.
- Heat a large skillet over medium-high heat. Add the corn and cook until slightly charred in spots, about 6–8 minutes. Let cool slightly.
- Prepare your tempeh bacon crumbles while the corn cooks.
- Add all dressing ingredients to a blender and puree until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, charred corn, chickpeas, bell pepper, red onion, jalapeño, cilantro, green onion, and tempeh bacon crumbles.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Top with roasted pepitas, extra cilantro, and a squeeze of fresh lime juice before serving.
Notes
- This is delicious served immediately, but somehow even better after chilling for 30 minutes.
- Fold in the tempeh bacon just before serving if you want it extra crisp.
Nutrition
Serving 1servingCalories 559kcalCarbohydrates 100gProtein 22gFat 11gSaturated Fat 5gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 703mgPotassium 468mgFiber 11gSugar 11gVitamin A 1494IUVitamin C 55mgCalcium 47mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
